Jalapeño Wontons
Everyone – well at least those in the BBQ community – knows about ABT’s. Jalapeños stuffed with a variety of ingredients, wrapped with bacon and smoked or grilled. I thought I’d do a different variation for a small party we recently hosted so I decided wontons filled with an ABT mixture (sans the bacon wrap).
1 (8-ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese (or your favorite cheese)
3 strips cooked bacon, minced
3 large jalapeños or 1 (4-ounce) can diced jalapeños peppers, drained
2 cloves garlic, finely minced (about 1 1/2 teaspoons)
2 green onions, finely minced (about two tablespoons)
1/2 teaspoon ground cayenne chile
1 (48-count) package wonton wrappers
Wearing gloves slice the jalapeños lengthwise. Remove the seeds and veins from the jalapeños and finely mince the chiles.
In a medium bowl combine the cream cheese, cheese, bacon, jalapeños, garlic, green onion and cayenne. Mix well to combine.
Fill each wonton wrapper with approximately one teaspoon of the cream cheese mixture. Do not overfill the wontons or the wontons may burst during cooking. Moisten two sides of the wrapper, fold into triangles, and press the edges with the tines of a fork to seal. Make sure to seal the edges well or the mixture will ooze out. (The wontons may be prepared to this point and held covered and refrigerated until cooking.)
There are two methods for cooking these wonton poppers: deep-frying or baking. I prefer deep-frying. (If you going for the healthier baked alternative use a low-fat cream cheese such as Neufchâtel to make them even healthier.)
For deep-frying:
Put two inches of oil in a deep skillet (I use a Calphalon 2 1/2-quart skillet and it takes about a quart of oil) and heat to 350 degrees F. (Use a deep-fry thermometer to be sure the oil is at the correct temperature.) Cook the wontons four or five at a time until golden brown and crispy, about one minute per side. Transfer the wontons to a cooling rack over a rimmed baking sheet and keep warm in a low oven while cooking the next batch.
For baking:
Preheat the oven to 375 degrees F.
Spray a foil-lined baking sheet with cooking spray. Place wontons on the baking sheet, and lightly spray each one with the cooking spray. Bake for 12 to 15 minutes or until golden brown.
Serve with sweet-hot chili sauce for dipping.
Sweet-hot chili sauce
3/4 cup granulated sugar
1/2 cup rice vinegar
1/4 cup water
4 cloves garlic, minced (about one tablespoon)
1 tablespoon crushed red pepper flakes (or two fresh Thai chiles, finely minced)
1 1/2 teaspoons Sriracha or chili-garlic sauce
1 1/2 teaspoons fish sauce
Combine the sugar, rice vinegar and water in a small saucepan. Bring to a low boil over medium heat. Stir until the sugar is dissolved. Add the garlic, crushed red pepper and fish sauce. Reduce the heat and simmer, stirring occasionally, until the sauce coats the back of a spoon, about five minutes.
The sauce will thicken as it cools. If it becomes too thick add another 1/2 cup water and 1/2 cup vinegar and bring to a simmer, whisking to combine.
(This makes about one cup and will keep, covered and refrigerated, for one month.)
Filling for the wontons... cream cheese, jalapenos, green onions, bacon and shredded cheese
Wontons filled and ready for folding
Deep-frying
Baked (on the left) and the traditional fried wontons on the right
Ready for eating
